Table Talk: Food Safety and Tech News – July 2026
Welcome to the July 2026 issue of Table Talk!
As we move into the height of summer, food manufacturers continue to expand production to meet seasonal demand while exploring new opportunities for product innovation and market growth. Across the United States, interest in shelf-stable foods continues to increase as processors seek products with extended shelf life, improved distribution flexibility, reduced food waste, and greater supply chain resilience.
Recent investments in seafood canning and value-added processing facilities in Maine reflect this growing momentum. From seafood and meat products to vegetables, soups, sauces, and ready-to-eat meals, thermal processing remains one of the most effective and widely used preservation technologies for producing safe, high-quality shelf-stable foods.
Although canning has been used commercially for more than two centuries, modern thermal processing is a highly scientific process. Producing safe shelf-stable foods requires far more than simply applying heat; it depends on validated thermal processes, properly designed container closure systems, regulatory compliance, and a thorough understanding of microbiological hazards.
In this issue of Table Talk: Food Safety and Tech News, we explore the science and regulations behind thermal processing and shelf-stable foods. We discuss key concepts, including commercial sterility, the significance of Clostridium botulinum, low-acid and acidified foods, process authority requirements, and container integrity. We also highlight recent UMaine Extension programs, industry meetings, and conferences that continue to support innovation, food safety, and value-added food processing throughout Maine.
Whether you work with seafood, meat, dairy, produce, specialty foods, or value-added products, understanding thermal processing principles is essential for producing safe, high-quality foods while meeting regulatory requirements. As always, our goal is to translate food safety science into practical information that supports informed decision-making throughout the food system.
We hope you enjoy this issue of Table Talk: Food Safety and Tech News.
Sincerely,
Gulsun Akdemir Evrendilek, Editor, Table Talk: Food Safety and Tech News
Table of Contents
- 2026 Industry Events and Trainings
- This Month’s “Table Talk”
- Food Safety Updates, Little Bit of Science
2026 Industry Events and Trainings
Plan Your Calendar: Food Safety, Seafood, Agriculture, and Extension Programs
Maine and Regional Events
Conference and Industry Highlights
During the past two months, UMaine Extension participated in several regional conferences, industry meetings, and outreach events focused on seafood innovation, food safety, product development, and value-added processing. These events provided valuable opportunities to engage with researchers, processors, entrepreneurs, and regulatory partners while bringing new ideas and best practices back to Maine’s food industry.
Aquatic Foods Conference 2026 and Fulton Fish Market Industry Visit
- May 12–14, 2026, Long Island, New York
- Focus: Seafood technology, automation, product development, safety validation, and future innovations.
The Aquatic Foods Conference (AFC) 2026 brought together researchers, Extension professionals, seafood processors, aquaculture producers, regulators, and industry leaders to discuss emerging advances in seafood technology, aquaculture, food safety, product innovation, sustainability, and commercialization. Throughout the conference, speakers emphasized the importance of collaboration among academia, industry, regulators, and Extension to build a more innovative, sustainable, and resilient aquatic food system.
A conference highlight was the industry visit to the Fulton Fish Market in New York City, the largest seafood wholesale market in the United States and one of the largest in the world. Established in 1822 along Manhattan’s East River, the market has served the seafood industry for more than 200 years. Since relocating to its modern 400,000-square-foot facility in the Bronx in 2005, it has become a critical hub in the U.S. seafood supply chain, receiving up to two million pounds of seafood each day from domestic fisheries, aquaculture producers, and international suppliers before distributing products to restaurants, retailers, wholesalers, processors, and foodservice businesses throughout the Northeast and beyond.
Walking through the market offered a remarkable look at the diversity of today’s seafood industry. Hundreds of species, including finfish, shellfish, crustaceans, mollusks, cephalopods, and specialty seafood products from around the world were displayed, illustrating the extraordinary variety available in the global seafood marketplace.
Together, the conference sessions and industry tour highlighted how innovation, value-added processing, and strong food safety systems are creating new opportunities throughout the seafood supply chain from harvest to consumer.
Growing the Value of Maine Seafood
- June 4, 2026, Topsham, Maine
The Gulf of Maine Research Institute (GMRI) hosted the “Growing the Value of Maine Seafood” meeting at Maine Canned Fish in Topsham, Maine. The event featured an engaging discussion with Joshua Scherz, co-founder of BELA Brand Seafood and Maine Canned Fish, focusing on strategies to increase the value of Maine seafood through product innovation, sustainable sourcing, branding, consumer education, and market development. The meeting highlighted the importance of collaboration among industry, researchers, and Extension to strengthen Maine’s seafood economy and expand opportunities for value-added seafood products.
Green Crab Summit 2026
- June 24, 2026, Portland, Maine
The Green Crab Summit 2026 brought together researchers, seafood processors, harvesters, entrepreneurs, Extension professionals, nonprofit organizations, and industry stakeholders to explore innovative solutions for managing the invasive European green crab through value-added utilization and commercialization, transforming an ecological challenge into new economic opportunities for Maine’s coastal communities. Discussions focused on value-added product development, market expansion, seafood safety, harvesting strategies, sustainability, and commercialization.
The summit highlighted the importance of collaboration among researchers, industry, and coastal communities to transform an ecological challenge into an economic opportunity. Participants shared emerging research, successful business models, and innovative approaches for utilizing green crab in food products and other value-added applications, reinforcing the role of innovation and partnerships in supporting Maine’s blue economy.
National Food Safety, Industry, and Science Conferences
IFT FIRST Annual Event and Expo
- July 11–15, 2026, Chicago, Illinois
- Focus: Food science innovation, processing technologies, alternative proteins, automation, and AI integration in food systems.
IAFP Annual Meeting (International Association for Food Protection
- July 26–29, 2026, New Orleans, Louisiana
- Focus: Microbiology, validation science, environmental monitoring, and emerging pathogen research.
World Congress on Electroporation and Pulsed Electric Fields
- September 27 – October 1, 2026, Daytona Beach, Florida
- Focus: Pulsed electric fields (PEF) in food processing and preservation, non-thermal technologies for microbial inactivation, cell membrane permeabilization mechanisms, applications in extraction, pasteurization, and sustainability, cross-disciplinary innovation (food, medicine, biotechnology).
- Abstract submissions are now open.
International Conference & Expo on Food Science & Nutrition
- November 2–4, 2026, Florida, USA
- Focus: Food science, nutrition, food safety, functional foods, processing technologies, sustainability, and public health nutrition.
- Abstract submissions are now open
17th Conference on Food Engineering (COFE), Society of Food Engineering (SoFE)
- November 8–11, 2026, Waikoloa, Hawaii
- Focus: Advances in food process engineering, thermal and non-thermal technologies, microbial lethality validation, modeling, scale-up, and innovative processing solutions.
- Abstract submissions are now open.
This Month’s “Table Talk”
Program Updates
As workforce development and regulatory expectations continue to shape the food industry, Extension programming remains focused on practical, science-based training that strengthens both HACCP systems and sanitation performance.
This season, our programs continue to expand across sectors, with an increasing emphasis on building not only compliance but also the scientific basis behind food safety decision-making.
Online Food Sanitation Basics: Now Open for Registration
Strong sanitation programs are the foundation of safe and successful food processing operations. Effective sanitation helps prevent contamination, supports regulatory compliance, protects product quality, and builds consumer confidence.
The Food Process Sanitation course, part of the UMaine Food Processing Sanitation Micro-Credential pathway, provides practical, science-based training for food processors, quality assurance personnel, supervisors, food entrepreneurs, and others working in the food industry. This fully online, self-paced course focuses on the essential sanitation practices that support effective prerequisite programs and HACCP systems.
Participants will explore key topics including:
- Food safety fundamentals and basic microbiology
- Good Manufacturing Practices (GMPs)
- Cleaning and sanitation principles
- Safe selection and use of cleaners and sanitizers
- Pest management and prevention
- Sanitation documentation and recordkeeping
The course also includes virtual field experiences that demonstrate sanitation programs in commercial food processing environments, providing practical examples of real-world applications.
Upon successful completion, participants earn the UMaine Food Processing Sanitation Micro-Credential Level 1 digital badge, recognizing foundational sanitation and food safety competencies valued throughout the food industry.
Whether you are new to food processing or looking to strengthen your sanitation program, this flexible online course provides the knowledge and practical skills needed to support safe, compliant, and efficient food production.
To register, visit the Micro-credentials Food Processing Sanitation page
Seafood HACCP Training: Successfully Completed
We are pleased to share that our Seafood HACCP Training was completed this June in Portland, Maine.
This FDA-recognized training provided seafood processors and food safety professionals with practical, hands-on experience in conducting hazard analyses, identifying critical control points (CCPs), establishing critical limits, and developing HACCP plans that comply with 21 CFR Part 123.
Training Highlights:
- Date: June 2, 2026
- Location: Portland, Maine
- Curriculum: National Seafood HACCP Alliance standardized curriculum
- Certificate: Official Seafood HACCP Certificate awarded upon successful completion
Throughout the course, participants strengthened their understanding of seafood-specific hazards, monitoring procedures, verification activities, and regulatory expectations. A key takeaway was that an effective HACCP system depends not only on identifying hazards, but also on applying scientific principles to develop practical, defensible food safety plans.
We thank all participants for contributing to a successful training and look forward to offering future Seafood HACCP courses.
Future Seafood HACCP trainings are being planned. Individuals interested in attending future sessions should note that completion of the Seafood HACCP Alliance Segment I through Cornell University is required before attending Segment II. Participants must also bring a physical copy of the current FDA Fish and Fishery Products Hazards and Controls Guidance (4th Edition) to the training. Additional information about upcoming course dates and registration opportunities will be shared through future UMaine Extension communications.
2026 Food Safety Webinar Series Continues to Connect Industry and Science
The UMaine Extension Food Safety Webinar Series continues to provide food industry professionals with timely, practical, and science-based information on emerging food safety challenges, regulatory developments, and technological innovations.
Since its launch, the webinar series has brought together industry experts, regulators, researchers, and practitioners from across the United States to discuss topics that directly impact food manufacturers, seafood processors, food entrepreneurs, quality assurance personnel, educators, and regulatory professionals.
Recent sessions have addressed a variety of topics, including electronic recordkeeping, food safety training strategies, chemical safety, and food fraud prevention. Through expert presentations and interactive discussions, participants have gained practical tools and insights they can apply directly within their organizations.
Upcoming webinars will continue to explore critical issues facing the food industry, including:
- July 10 – Colorimetric Vibrio Detection
- August 7 – Audit Readiness for Small Businesses
- October 9 – Product Development and Green Crab Innovation
- November 6 – Environmental Air Treatment Programs
- December 4 – Alternative Protein Development
As regulatory expectations and industry technologies continue to evolve, ongoing professional development remains essential for maintaining effective food safety systems. The webinar series serves as a platform for sharing current research, best practices, and practical solutions that support safe food production and regulatory compliance.
Participants can register for upcoming webinars and access recorded sessions at the UMaine Food Safety Webinar series website.
Regulatory Spotlight
FDA Regulations for Shelf-Stable Foods: Understanding Low-Acid Canned and Acidified Foods
As interest in shelf-stable food production continues to grow, processors developing canned seafood, vegetables, soups, sauces, and other thermally processed foods must understand the federal regulations that govern these products. Unlike refrigerated or frozen foods, shelf-stable products rely on validated thermal or acidification processes to ensure safety throughout their intended shelf life.
The U.S. Food and Drug Administration (FDA) regulates shelf-stable foods under two primary regulations:
- 21 CFR Part 113– Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers
- 21 CFR Part 114– Acidified Foods
Although these regulations share the common goal of preventing foodborne illness, they apply to different product categories based primarily on pH and the method used to control microbial hazards.
Low-Acid Canned Foods (LACF)
Low-acid canned foods are defined as any food (other than alcoholic beverages) with a finished equilibrium pH greater than 4.6 and a water activity (aw) greater than 0.85.
Because these products can support the growth of Clostridium botulinum, they require carefully validated thermal processing to achieve commercial sterility; the destruction of all viable microorganisms of public health significance, as well as those capable of reproducing in the food under normal storage conditions.
Examples include:
- Canned seafood: tuna, salmon, sardines, clams, and mackerel
- Canned vegetables: soups without tomatoes, such as those containing meats, legumes, and vegetables
- Canned meat and poultry products
- Ready-to-eat meals in shelf-stable packaging
Key Requirements:
- Must be processed in a hermetically sealed container (metal can, glass jar, or flexible pouch)
- Requires a scientifically validated thermal process established by a Process Authority
- Processors must register as a Food Canning Establishment (FCE) and file Scheduled Processes (SID) with the FDA
Acidified Foods
Acidified foods are low-acid foods to which acid(s) or acid food(s) are added, resulting in a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85.
These products may be called, or may purport to be, “pickles” or “pickled”. Although they require less intensive thermal processing than low-acid canned foods, processors must still validate formulations, monitor pH, and comply with FDA requirements.
Examples include:
- Pickled vegetables: cucumbers (pickles), beets, peppers, cauliflower, artichokes, and cabbage
- Pickled seafood products: herring in vinegar, pickled fish
- Salsas and sauces: many tomato-based salsas and sauces with pH ≤4.6
- Some condiments: hot sauce, barbecue sauce, and certain salad dressings
- Puddings: acidified pudding products
Key Requirements:
- pH monitoring must be performed at each batch to ensure the finished equilibrium pH of 4.6 or lower is achieved within the time designated in the scheduled process
- A Process Authority must establish that the acidification method achieves the intended pH
- Thermal processing must be sufficient to destroy vegetative cells of pathogens of public health significance
- Processors must register as a Food Canning Establishment (FCE)
Determining Which Regulation Applies
| Factor | Low-Acid (Part 113) | Acidified (Part 114) |
| Finished Equilibrium pH | > 4.6 | ≤ 4.6 |
| Water Activity (aw) | > 0.85 | > 0.85 |
| Pathogen of Concern | C. botulinum (spore germination) | Vegetative pathogens (spore germination inhibited at pH ≤4.6) |
| Thermal Processing | Commercial sterility (lethality targeting C. botulinum spores) | Pasteurization (destruction of vegetative pathogens) |
| Process Establishment | Must be established for each product, container size, and processing method | Requires Process Authority validation but less intensive |
Important Exceptions:
- Acid foods (naturally occurring pH less than 4.6) are exempt from U.S. canning regulations. Examples include many processed fruits; peaches, plums, apples, applesauce, and tomatoes and tomato products having a finished equilibrium pH less than 4.7.
- Jams, jellies, preserves, carbonated beverages, and soft drinks are also exempt.
- Fermented foods such as sauerkraut, kimchi, and water kefir are not considered acidified foods under Part 114.
- Refrigerated and frozen products are exempt from these regulations.
Key Regulatory Requirements
Processors manufacturing shelf-stable foods must comply with the following:
- Register as a Food Canning Establishment (FCE)
- All commercial processors of LACF or acidified foods located in the United States, and all processors in other countries who export these products into the United States, must register their processing plants with the FDA
- Registration is separate from general Food Facility Registration (FFR)
- The FCE number is a required prefix for all SID filings
- Registration must be submitted using Form FDA 2541e (acidified foods) or Form FDA 2541d, 2541f, or 2541g (LACF)
- File Scheduled Processes (SID) with FDA
- Required for both LACF and acidified foods
- Must file with FDA for each product, product style, container size, type, and processing method
- Must be filed before commercial production begins
- FDA does not “approve” SIDs in advance—they are filed and maintained in FDA’s database
- Processors who make changes to scheduled processes must consult a Process Authority and file the change with FDA
- Use a Qualified Process Authority
- A Process Authority must establish or validate all thermal or acidification processes
- Process Authorities provide scientific documentation that supports critical limits
- Many universities, Extension services, and independent laboratories offer Process Authority services
- Complete Better Process Control School (BPCS) Training
- By law, each processor must operate with a trained supervisor on hand at all times
- Training is specific to either LACF or Acidified Foods
- Certification requires a passing score of 70% or higher on standardized exams
- Upon successful completion, participant names are submitted to the FDA
- Courses are offered by universities and approved training providers
- Maintain Records and Documentation
- Records of processing, production, and initial distribution must be maintained
- Containers or products must be marked with an identifying code permanently visible to the naked eye
- Records must be retained for the periods specified in the regulations
Common Mistakes and How to Avoid Them
- Misclassifying a Product
- A single pH measurement is insufficient; must measure equilibrium pH (the food’s pH after it has equilibrated throughout the container)
- Test multiple units at multiple storage times
Example: A canned tomato soup with pH 4.5 is an acid food (exempt); but if the same soup has pH 4.7, it becomes a low-acid food requiring Part 113 compliance
- Failing to File the SID
- Products produced without a filed SID are considered adulterated
- Processors may face emergency permit control provisions under Section 404 of the Federal Food, Drug, and Cosmetic Act
Example: In 2022, Lyons Magnus LLC recalled all LACF products manufactured at its facility due to potential microbial contamination, including Cronobacter sakazakii and Clostridium botulinum, a failure of commercial sterility
- Inadequate Process Authority Documentation
- A “written process” is not equivalent to a validated process
- Must document: retort temperature, processing time, product formulation, container size, and method of calculation
- Not Conducting Container Integrity Testing
- Shelf-stable products must be packaged in hermetically sealed containers
- Leakers, seam failures, or seal defects compromise safety
Example: FDA inspections have identified issues, including unmonitored steam seals and unresolved container integrity failures
- pH Monitoring Issues (Acidified Foods)
- pH must be measured at equilibrium, after the food has equilibrated throughout the container
- pH meters must be calibrated and verified
- Records must show pH values for every production lot
Example: Pickled products must achieve a finished equilibrium pH of 4.6 or lower within the time designated in the scheduled process and maintain that pH throughout shelf life
- Making Changes Without Re-filing
- Any change to formulation, container size, or processing method requires consultation with a Process Authority and may require SID re-filing
Example: A UK LACF manufacturer was cited for making changes to scheduled processes without consulting a Process Authority and without filing the change with FDA
Why This Matters
Developing a shelf-stable food involves much more than selecting a retort temperature or processing time. Every product requires a scientifically established process based on:
- Product formulation and ingredient interactions
- Container size and material
- Heat penetration characteristics
- Microbiological risk assessment (particularly botulinum for LACF)
Understanding these regulatory requirements helps processors:
- Produce safe, high-quality foods
- Meet FDA expectations
- Avoid enforcement actions, recalls, and fines
- Protect public health and consumer trust
Consequences of non-compliance can be severe:
- Products placed on Import Alert (e.g., Import Alert #99-38 for LACF products)
- Detention Without Physical Examination (DWPE) for imported products
- Emergency permit control provisions under Section 404 of the Act
- Mandatory recalls and potential brand damage
Resources
FDA Guidance: Acidified & Low-Acid Canned Foods Guidance Documents
FCE/SID Registration: Establishment Registration & Process Filing
Food Safety Updates: Science in Practice
Why pH 4.6 Changed the Food Industry?
If you’ve ever worked with canned foods, pickled products, or shelf-stable sauces, you’ve likely encountered one number over and over again: pH 4.6. But why is this value so important?
The answer lies in one of the most serious foodborne hazards associated with shelf-stable foods: Clostridium botulinum.
The Science Behind pH 4.6
- Botulinum is a spore-forming bacterium capable of producing one of the most potent neurotoxins known to science, botulinum toxin. Just 1 microgram of this toxin can be fatal to humans, and a single gram of crystalline toxin could kill more than one million people. Botulism, the illness caused by this toxin, is characterized by descending paralysis, respiratory failure, and, if untreated, death.
The spores of C. botulinum are widely distributed in soil, marine sediments, and aquatic environments. They are remarkably resilient and can survive normal cooking temperatures. Under the right conditions, particularly in moist, oxygen-free (anaerobic) environments such as sealed containers, the spores can germinate, grow, and produce botulinum toxin.
Fortunately, the organism has one important limitation: it cannot grow or produce toxins at a pH of 4.6 or below. This critical threshold has become the foundation for many FDA regulations governing shelf-stable foods.
The Science of Growth Inhibition
The inhibition of C. botulinum growth at pH 4.6 is not arbitrary; it is based on the organism’s metabolic limitations:
| Factor | Effect on C. botulinum |
| pH > 4.6 | Spores can germinate; vegetative cells can grow and produce toxin |
| pH ≤ 4.6 | Growth and toxin production are prevented |
| pH ≤ 4.2 | Spore germination is completely inhibited |
| Temperature | Low temperatures (below 38°F/3.3°C) also inhibit growth |
| Water Activity | C. botulinum requires aw > 0.93 for toxin production |
Important Note: While pH 4.6 prevents growth and toxin production, it does not destroy existing spores or toxin. If a product is formulated at pH ≤4.6 but was initially contaminated with pre-formed toxin, the toxin may persist. This is why acidified foods must still be processed sufficiently to destroy vegetative pathogens and ensure safety.
Why It Matters
The pH of a food determines the level of processing needed to ensure safety.
| Product Type | pH Range | Regulation | Processing Requirement |
| Low-Acid Foods | pH > 4.6 | 21 CFR Part 113 | Validated thermal process to achieve commercial sterility |
| Acidified Foods | pH ≤ 4.6 (achieved by adding acid) | 21 CFR Part 114 | pH control + sufficient thermal process |
| Acid Foods | Naturally pH ≤ 4.6 | Exempt from Parts 113/114 | May require process validation |
This simple pH difference influences everything from product formulation and thermal processing requirements to regulatory oversight and shelf-life considerations.
More Than Just a Number
Finished Equilibrium pH: not the pH measured immediately after ingredients are mixed, which is what determines whether a product is considered low-acid or acidified. For this reason, processors must validate formulations and verify that the target pH is consistently achieved throughout the product.
Why Equilibrium pH Matters:
- Initial pH may not reflect the final pH after ingredients equilibrate
- Acid may be absorbed by solid ingredients, raising pH over time
- Temperature during measurement affects pH readings
Best Practice: Always measure pH at room temperature (25°C/77°F) after the product has equilibrated. For solid products, homogenize or blend before measurement.
Practical Examples
Example 1: Pickled Vegetables (Acidified Food)
- Raw cucumbers have a natural pH of 5.5–6.5 (low-acid)
- Vinegar (pH ~2.4) is added to achieve a finished equilibrium pH of 3.8–4.2
- This pH falls below 4.6, preventing botulinum growth
- The product is regulated under 21 CFR Part 114
- A mild thermal process (pasteurization) may be applied to destroy vegetative pathogens
Example 2: Canned Tuna (Low-Acid Food)
- Raw tuna has a pH of ~5.8 (low-acid)
- No acid is added to lower the pH
- The product is processed at 240–250°F (116–121°C) under pressure
- This thermal process achieves commercial sterility for botulinum
- The product is regulated under 21 CFR Part 113
Example 3: Tomato-Based Sauces (The Borderline Case)
- Tomatoes naturally have a pH of 3.9–4.2 (acidic food)
- Adding ingredients like meat, onions, or cheese can raise pH above 4.6
- If the finished equilibrium pH exceeds 4.6, the product becomes a low-acid food requiring Part 113 compliance
- Processors may add citric acid or vinegar to maintain pH ≤4.6 and remain under Part 114
The Impact on Product Development
Understanding pH 4.6 influences key product development decisions:
| Decision | Consideration |
| Formulation | Can the product be formulated to pH ≤4.6 naturally or through acidification? |
| Ingredient Selection | Some ingredients raise pH (e.g., meats, dairy, starches) |
| Container Selection | Hermetically sealed containers are required for both LACF and acidified foods. |
| Thermal Processing | Acidified foods require less severe thermal processing than LACF |
| Regulatory Burden | Acidified foods require fewer filings (FCE only; no SID filing) |
| Equipment Needs | Retort processing vs. hot-fill-hold or pasteurization |
Common Misconceptions About pH 4.6
- Myth 1: A pH of 4.6 kills C. botulinum spores.
- Fact: pH 4.6 does not kill spores; it only prevents them from germinating and producing toxin. Spores can survive for years at pH 4.6.
- Myth 2: All foods with a pH ≤4.6 are safe without thermal processing.
- Fact: While pH 4.6 prevents botulinum growth, other pathogens (e.g., Salmonella, Listeria monocytogenes, pathogenic E. coli) can survive or grow. A thermal process is still required for most acidified foods.
- Myth 3: pH 4.6 is the only factor that matters.
- Fact: Water activity, temperature, storage conditions, and oxygen availability all influence pathogen survival and growth. A hurdle approach combining pH, aw, temperature, and preservatives is often used.
Historical Context: How pH 4.6 Became the Standard
The pH 4.6 threshold was established through decades of research on C. botulinum:
- 1920s–1940s: Early research identified that botulinum does not grow in acidic environments
- 1950s: Studies demonstrated that pH 4.6 is the minimum pH for growth in foods
- 1960s: FDA adopted pH 4.6 as the dividing line for regulatory oversight
- 1970s–1980s: Low-acid canned food regulations were codified in 21 CFR Part 113 and acidified foods in Part 114
- Present Day: pH 4.6 remains the gold standard for shelf-stable food safety
Why pH 4.6 Matters for Your Operation
Whether you’re developing canned seafood, pickled vegetables, sauces, or ready-to-eat meals, understanding the significance of pH 4.6 is essential for designing safe products and complying with FDA regulations.
Key Takeaway
pH 4.6 is more than a regulatory threshold; it is a scientifically established safety limit that helps prevent the growth of C. botulinum and serves as the foundation for modern shelf-stable food processing.
Understanding the science behind this number enables processors to make informed decisions about formulation, processing, and compliance, ultimately protecting public health and ensuring product safety.
Additional Resources
FDA Guidance: Acidified & Low-Acid Canned Foods
Canned Food Safety: FDA CFSAN Commercial Sterility
pH Measurement: USDA FSIS pH Measurement Guidelines
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For more information or questions, contact Gulsun Akdemir Evrendilek, Ph.D., at gulsun.akdemir@maine.edu or 207.581.1378.
University of Maine Cooperative Extension’s Table Talk: Food Safety and Tech News was created to be your essential, science-based resource. We will deliver practical, timely information to help you maintain the highest quality and safety standards, covering the entire Maine food system—from field to fork and tide to table. The following UMaine Extension staff members take great care editing content, designing the web and email platforms, and maintaining email lists: Theresa Tilton and Michelle Snowden.
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